Foodtube
By Jamie Oliver
About the recipe
Tender, glazed, finger-licking ribs are hard to beat. Start these off low and slow in the oven, then move to the barbecue for the perfect smoky, sticky finish.
Recipe From
4 racks of higher-welfare baby back pork ribs (1.5-2kg)
2 teaspoons Chinese five-spice
olive oil
1 bulb of garlic
2 oranges
290ml hoisin sauce
optional: 1 bunch of fresh rosemary or thyme (30g)
450g jasmine rice
SALAD
1 bunch of spring onions
1 bunch of radishes
1 bulb of fennel
3 fresh mixed-colour chillies
1 bunch of fresh coriander (30g)
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 teaspoon low-salt soy sauce
4cm piece of ginger
— Try adding some wood chips or woody herbs to the barbecue for added smokiness, if you like.
— You can finish these ribs in the oven. Simply turn the heat up to 200°C/400°F/gas 6 and cook for 8 to 10 minutes, brushing regularly with the hoisin.
— A sprinkling of crushed nuts or sesame seeds over the ribs would be delicious.
— On the salad dressing, try swapping in fresh lime juice in place of the rice wine vinegar.
Tags